π Instructions:
Prepare the Crust: 1οΈβ£ Preheat your oven to 160Β°C (325Β°F) and grease a 9-inch springform pan. 2οΈβ£ In a medium-sized bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the base of the pan. Set aside.
Make the Cheesecake Filling: 3οΈβ£ Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add vanilla extract and mix well. 4οΈβ£ Add eggs one by one, mixing well after each addition. Stir in melted white chocolate and sour cream until combined. 5οΈβ£ Gently fold in fresh blueberries without breaking them.
Bake the Cheesecake: 6οΈβ£ Pour the filling over the prepared crust and smooth the surface. 7οΈβ£ Bake for 55-60 minutes, or until the center is just slightly wobbly. 8οΈβ£ Let the cheesecake cool for 10 minutes on a wire rack. Gently run a knife around the edge and cool for another hour before refrigerating overnight.
Add the Toppings: 9οΈβ£ Spread blueberry jam evenly over the chilled cheesecake. π Top with whipped cream, fresh blueberries, and mint leaves for decoration.
Serve & Enjoy: π° Slice into 12 portions and enjoy the creamy, fruity, and chocolatey bliss! π
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